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Veggie Tempeh Reubens

One of my favorite things I love to do when I travel is to find and taste the authentic food of that area. There’s nothing like eating gooey butter cake in St. Louis or a slice of pizza in New Haven. There is so much good food in this world and I love learning about and trying it all.

In Omaha, one of our claims to food fame is the Reuben. It was invented right here at the Blackstone Hotel as a satisfying snack for a late-night group of poker players. The sandwich was such a hit, it was added to the menu, and the rest is history.

Being that I don’t eat red meat, I wanted to create a version of the Reuben I could enjoy. And I wanted to do it with Nebraska’s most famous dressing: Dorothy Lynch. Made right here in Nebraska, Dorothy Lynch Dressing & Condiment is iconic in this state. It’s a tomato-based dressing that’s thick and creamy, and equal parts sweet and tangy. It’s incredibly versatile, gluten free, and available at many grocery stores west of the Mississippi, as well as online. It is also the perfect dressing to use as a base for making Reubens, veggie or otherwise.

I swapped out the traditional corned beef for delicious marinated tempeh. Tempeh is a vegetarian food from Indonesia made from whole fermented soybeans. It has a nutty flavor and hearty texture that makes a great base for a hefty sandwich like this. It’s also low calorie and packed with protein, making for a healthy and satisfying meal.

We need to talk about these Reubens for a quick second you guys. They are delicious. (And easy to make!) If you’re not normally a sauerkraut and Russian dressing fan, you need to give these a try. The tempeh and Dorothy Lynch soften the harsher flavors of this sandwich in the best way. It still has the essence of a classic Reuben, but with a fresh twist. They’re perfect for Friday night dinners during Lent and your St. Patrick’s Day celebrations.

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Veggie Tempeh Reuben Recipe

Makes 3 sandwiches

Ingredients

1 block tempeh

½ sweet onion, diced

2 cloves garlic, minced

2 bay leaves

2 Tbsp olive oil

½ Cup vegetable stock

Salt and pepper, to taste

6 slices rye bread

3 slices swiss cheese

1 C sauerkraut, divided into thirds

Dorothy Lynch Marinade (See Below)

Dorothy Lynch Russian Dressing (See Below)

Dorothy Lynch Marinade Directions

Whisk together the following ingredients in a small bowl

2 Tbsp Dorothy Lynch

2 Tbsp white wine vinegar

2 Tsp soy sauce

1 Tsp sriracha

1 Tsp liquid smoke

½ Tsp coconut aminos

½ Tsp granulated garlic

¼ Tsp cumin

Black pepper to taste

½ Cup water

Dorothy Lynch Russian Dressing Directions

Whisk together the following ingredients in a small bowl

6 Tbsp low fat Greek yogurt

2 Tbsp Dorothy Lynch

½ Tsp Sriracha

2 Tsp apple cider vinegar

1 Tsp granulated garlic

1/4 Tsp ground black pepper

½ Tsp salt

Tempeh Reuben Directions

Slice tempeh in half crosswise, then carefully slice each half into three thin slices

Place tempeh slices in a zip top bag and add the Dorothy Lynch Marinade

Looks like a great recipe … do you think that there are alternate seasonings that could be used besides the dressing you included? I don’t have access to this brand where I live. So if you have some alternatives that would be awesome.

I am a vegetarian but have never tasted a veggie Reubens before. I have heard of the Reubens sandwich, and I am always looking for a vegetarian version. This is perfect. The ingredients in the Dorothy Lynch Marinade – liquid smoke and coconut aminos I have never heard of these before and not sure whether you can get them here in Australia. What could you replace them with?

As a food lover, I am always interested in learning about new culinary experiences. The Rueben sounds interesting, but I like how you have taken a classic and made it your own. The simplicity of the sandwich, mixed with the perfect sauce seems like a winning combination. You have me feeling hungry now.

I am glad you discovered tempeh in such an original way. I tried it many times in Indonesia and I didnt like the fact that is was always fried in deep oil. ANyway, The Roubens sounds like more healthy option then Indonesian version of tempeh so I would be eager to try.

Wow! Being a veggie, I’m always delighted to see new recipes and new ingredients.
Actually I hadn’t known of Sauerkraut, and I had to google to find what it was!
Sounds like a pretty yummy evening snack. Will try next weekend.